Taste before conditioning.

[JonathanMSE]

This afternoon I bottled a batch of beer which more or less followed the recipe for Biere De Garde in Greg Hughes' book.

Although I used Belle Saison yeast rather than the recommended Yeast French Saison in the recipe.

I fermented at 22c increasing slowly to 27c (the yeast says it's good to 35c)

The flavour of the beer, while unconditioned was certainly good, it was very complex, with peppery and fruity notes.

But there was also a very strong alcohol taste (the beer is quite strong 7%) that seemed too be alcoholy for the beer.
I'm not convinced it comes from the ethanol in the beer.

Is it likely to mellow as the beer conditions?

 

[AdeDunn]

The book says to condition for 6 weeks at 12 degrees C, might be worth a try. It's possibly just a bit young, although 27 degrees C is a bit on the high side, I only ever took Belle Saison to 24 degrees C myself.

 

[JonathanMSE]

Yeah, I'm hoping conditioning mellows the alcohol taste.
Because other than that it tastes phenomenal.

I was worried that 27c was pushing it a bit but the technical sheet for the yeast does say it's good to 35c.

Ahhh well, I'll crack one open in three weeks or so, see how it is, then leave the rest for at least 6 weeks.